Seafood with cream and cheese. With shrimp in creamy tomato sauce

Considered one of the best inventions Italian chefs. It is made with the addition of shrimp, mussels, squid and other inhabitants of the underwater depths. In today's article, we will take a closer look at several simple recipes for preparing such dishes.

For the preparation of such dishes, it is desirable to use high-quality pasta made from durum wheat. As for the form, it can be almost anything. Best for cooking pasta with seafood in cream sauce fit farfalle, petuchelle, foam, fusilli and almost everything long pasta, with the exception of linguine.

Initially, they are boiled in salted boiling water with the addition of a small amount of olive oil. After that, the washed pasta is combined with a sauce made from cream, aromatic herbs and any seafood. Most often, shrimp, squid, mussels and octopuses are introduced into the composition of such dishes. Occasionally, the taste of seafood is supplemented with components such as fish, bacon or boiled ham.

With wine and cherry tomatoes

This is one of the most simple options Italian pasta, with the creation of which any beginner can easily cope. Pasta topped with parmesan, cream, fragrant herbs and a seafood cocktail, ideal for everyday dining and for any special occasion. To prepare them you will need:

• 100 g squid.
• 100 g shrimp.
• 150 g mussels.
• 250 g pasta.
• 70 g parmesan.
• 50 ml white semi-dry wine.
• 160 ml 20% cream.
• 2 garlic cloves.
• 5 cherry tomatoes.
• 1 tsp provencal herbs.
• Salt and olive oil.

You need to start cooking pasta with seafood in a creamy sauce by processing mussels, shrimp and squid. They are washed, if necessary cleaned and fried in hot oil. After a couple of minutes, they are poured with wine and wait for the alcohol to evaporate. After that, cream is added to a common frying pan and simmered all together over low heat. Approximately ten minutes later ready sauce pour out Provencal herbs, grated Parmesan and crushed garlic. Almost immediately, pasta boiled in salted water with the addition of olive oil is loaded there. Ready meal decorate with tomato quarters.

With melted cheese

Lovers of simple and hearty food for sure, one more interpretation of the classic Italian pasta with seafood in a creamy sauce will not be ignored. This time, the dish will not contain any frills like parmesan or wine. To prepare it you will need:

• 150 g pasta.
• 100 g frozen shrimp.
• Processed cheese.
• 200 ml 15% cream.
• Salt, spices, parsley and olive oil.

Thawed, washed, peeled and dried shrimp are fried in a greased frying pan until a golden hue appears and poured with cream. All this is simmered over low heat for ten minutes, and then sprinkled with grated melted cheese and continue to warm up. After some time, the sauce is supplemented with salt and spices and combined with pre-boiled pasta. The finished dish is sprinkled with chopped herbs.

With bell pepper

This simple recipe pasta with seafood in a creamy sauce was also borrowed from Italian chefs. To repeat it in your own kitchen, you will need:

• 300 g pasta.
• 500 g shrimp, squid, octopus and mussels cocktail.
• 250 ml cream.
• 3 tomatoes.
• Bell pepper(preferably red).
• 50 g Dutch cheese.
• Salt, garlic, pepper and refined oil.

First of all, you need to do pasta. They are immersed in salted boiling water, boiled in accordance with the manufacturer's recommendations and thrown into a colander.

Crushed garlic is fried in a greased pan and thawed seafood is added to it. A few minutes later, chopped vegetables, cream, pepper and salt are sent there. All this is briefly stewed on low heat and mixed with pasta. The finished dish is sprinkled with grated cheese and removed from the stove.

With sour cream

This is incredibly delicious and hearty pasta with seafood in creamy sauce differs extremely simple composition. To prepare it you will need:

• 300 g pasta.
• 250 g processed cheese.
• 200 g 20% ​​sour cream.
• 200 ml 20% cream.
• 500 g sea ​​cocktail.
• 2 garlic cloves.
• Salt, dill, spices and refined oil.

Thawed and washed seafood is literally immersed in boiling water for a minute and thrown into a colander. As soon as they dry, they are cut. small pieces and fried in hot oil with the addition of crushed garlic. Browned seafood is poured with a mixture of sour cream, cream, grated cheese, salt and dill. All this is briefly stewed on low heat and combined with pasta boiled with the addition of a small amount of refined oil.

With wine and tomato paste

For those who love nutritious homemade meals, we can advise you to pay attention to another simple recipe. Pasta cooked on it with seafood in creamy tomato sauce well suited for special occasions like romantic dinner. To feed your other half with this Italian delight, you will need:

• 700 grams of seafood.
• 300 ml cream.
• 100 ml dry white wine.
• 2 small onions.
• 1 st. a spoonful of tomato paste.
• Pasta, salt, herbs, spices and refined oil.

First of all, you need to do onions. It is cleaned, washed, crushed and sautéed in a heated greased frying pan. As soon as it changes color, seafood is added to it and cooking continues. A few minutes later it's all poured the right amount guilt. Almost immediately, cream, tomato paste, salt and seasonings are sent to a common bowl. As soon as the sauce thickens a little, it is mixed with boiled pasta and warmed up for a short time over low heat.

With ham

This delicious and fragrant pasta with seafood in a creamy sauce will surely be appreciated by those who do not think a full meal without sausage products. It is an exquisite and extremely successful combination of pasta, shrimp and boiled ham. To prepare it you will need:

• Cup heavy cream.
• 500 g unpeeled shrimp.
• 200 g boiled ham.
• 150 g parmesan.
• Pasta, salt, and refined oil.

In a deep saucepan combine cream, chopped ham and grated parmesan. All this is heated over low heat, without boiling, and after ten minutes mixed with peeled and boiled shrimp. Almost immediately, salt is added to the future sauce, and heat-treated pasta. All gently mix and remove from heat.

with salmon

True connoisseurs fish will definitely need another one easy option cooking pasta with seafood in a creamy sauce. A photo of the dish will be presented a little later, but for now we will find out what is needed to create it. To feed your family one of the most popular Italian treats, you will need:

• 200 g pasta.
• Frozen squid carcass.
• 30 g Dutch cheese.
• ½ cup 12% cream.
• 100 g salmon fillet.
• Salt, seasonings and refined oil.

The washed thawed squid carcass is freed from everything superfluous, cut into thin strips and sent to a heated greased frying pan. Salmon pieces are also added there. Literally after a minute and a half, the seafood is poured with cream, sprinkled with cheese chips, salted, seasoned with spices, brought to a boil and mixed with pre-boiled pasta.

Today we will cook pasta with seafood with a creamy sauce. This a traditional dish Italian cuisine is win-win for all occasions. It is prepared very quickly, looks decent, and the taste is simply amazing and can surprise any gourmet.

Recipe for pasta with seafood in a creamy garlic sauce

Ingredients:

• spaghetti - 390 g;
• sea ​​cocktail - 490 g;
• cream - 290 ml;
• shallots - 75 g;
• garlic - 2-3 cloves;
• - taste;
• ground black pepper - to taste;
• salt - to taste;

Cooking

As with any pasta, we need a saucepan with enough purified salted water, in which we will boil the pasta until “al dente”. This can be achieved by setting the pasta aside one minute earlier than the cooking instructions suggest.

While the water is boiling and the pasta is cooking, prepare the sauce. Peel shallots and garlic and finely chop. We heat the pan or stewpan by pouring a little olive oil into it and pass the garlic and onion on it until browned. Then pour in the cream, season the mass with salt, ground black pepper, nutmeg and keep on fire for a couple of minutes. Now lay the seafood and heat everything in place for about three to five minutes, stirring occasionally.

When ready, we throw the pasta into a colander, let the water drain and immediately send it to the prepared sauce. We warm the dish for another minute and serve to the table, decorating with fresh basil leaves.

Pasta with seafood in creamy tomato sauce

Ingredients:

• spaghetti - 250 g;
• sea ​​cocktail - 375 g;
• cream - 190 ml;
• shallots - 45 g;
• garlic - 3 cloves;
• fresh tomatoes - 110 g;
• hard cheese - 55 g;
• ground white pepper - to taste;
• fresh herbs basil - to taste;
• salt - to taste;
• olive oil.

Cooking

Without wasting time, prepare the sauce. Scald the tomatoes with boiling water, remove the skins and cut into medium-sized cubes. Peel the garlic and crush the cloves with a knife. Put them on warm olive oil frying pan and let it brown well and give off its aroma. We then remove the garlic from the pan, and in the resulting garlic oil laying seafood. We stand them on fire, stirring, for about three to five minutes or until the liquid evaporates. Then add the tomatoes, salt, ground white pepper and finely chopped basil. Cook, stirring, for another seven minutes. Next, throw the passed through a grater hard cheese, pour in the cream and heat the mass to a full boil.

Now we put the spaghetti thrown a little earlier in a colander into the sauce, mix, heat for another half a minute, turn off the heat and let it brew under the lid for another seven minutes.

Italian pasta with seafood in a creamy sauce

Ingredients:

• spaghetti - 260 g;
• sea ​​cocktail - 490 g;
• butter - 1 tbsp. spoon;
• cream - 200 ml;
• hard cheese - 190 g;
• a mixture of dry Italian herbs - 1 tbsp. spoon;
• garlic (optional) - 1 clove;
• salt - to taste
• olives.

Cooking

Boil the spaghetti until “al dente”, after salting the water. At the same time, in the second pan, we keep the sea cocktail in boiling water for two minutes and recline it in a colander.

Heat in a frying pan or saucepan butter and fry in it a peeled and crushed clove of garlic. If desired, this item can be omitted and garlic can not be used. Next, lay the boiled seafood and brown them for one minute, stirring occasionally. Add cream, a little salt and simmer the sauce for five to seven minutes over low heat, stirring occasionally. Then we throw the grated cheese, let it melt, lay the cooked pasta and mix, seasoning the dish with Italian herbs.

Immediately serve pasta with seafood to the table, garnished with olives.

Pasta - traditional italian dish firmly included in our menu. Pasta with seafood in a creamy sauce can be easily attributed to an easy-to-prepare, hearty and nutritious side dish.

Do you want to diversify the menu with exquisite and a simple dish- cook Italian pasta with seafood in a creamy sauce.

General principles for cooking pasta with seafood in a creamy sauce

Authentic Italian pasta is made from pasta with the same name - a long, narrow "noodle" with hollows on the surface that hold the sauce. Especially popular is the pasta made on wheat flour from grains of selected varieties and water. It can also be made from grains. soft varieties, but in this case, it must contain eggs. In the absence of authentic pasta, spaghetti, which is more familiar to us, can replace it without much damage.

The base of the sauce is cream. If the gravy requires boiling, it is advisable to choose a product with a low percentage of fat content. Ideally, 12% cream should be used, under the influence high temperature they are guaranteed not to collapse. But it is worth noting that with a fatter product, the sauce will be more tender.

Seafood. Mussels, scallops, shrimp, squid, ready-made sea cocktails - you can complement the dish with any of the seafood. Frozen clams are thawed in advance outdoors or in the common compartment of the refrigerator. In some cases, seafood is not thawed, but washed with warm water.

Pasta and seafood cream sauce are prepared separately. Seafood is lightly fried beforehand. Prolonged frying can spoil the product - the clam meat will become tough, resembling rubber.

Spaghetti or special pasta is boiled in a large volume of water, which is lightly added. Recommended proportions: per 100 gr. pasta for proper cooking at least one liter of water is required. Products are dipped only in intensively boiling water, brought to readiness in a barely boiling liquid. Then, leaning back in a colander, washed hot water and discuss.

It is advisable to cook pasta or spaghetti at the same time as the sauce so that both components are hot when mixed.

From seasonings, it is desirable to use mixtures of so-called Italian herbs, from oregano, basil, rosemary, tarragon and savory. Of course, you can not do without black, but for spiciness and red, hot pepper.

Italian pasta recipe with seafood in a creamy sauce with cheese

Half a kilo of frozen sea cocktail;

Cup liquid cream, fat content 20%;

20 gr. homemade, hardened cream;

1. Place the package in common camera refrigerator or leaving in a bowl on the table, defrost a sea cocktail, Boil the clams, lowering them into boiling, salted water. We cook for a short time so that their meat does not become tough. three minutes quite enough, after, we recline in a colander and drain the water.

2. We heat the pan by putting butter in it. Dip the clams in melted fat, fry for about a minute. Then pour cream into them, add a little. Stirring, simmer for five minutes.

3. Bring two and a half liters of water to a boil in a saucepan. After salting, lower the spaghetti. After boiling, reduce the heat so that the water only boils slightly, cook for seven minutes. Then, putting it in a colander, pour over boiling water and leave it to glass all the water.

4. In hot sauce on a medium grater we rub the cheese and begin to stir it with movements in a circle. When all the cheese chips are melted, we shift the pasta into the sauce. Mix thoroughly and heat over low heat for a minute and a half.

"Carbonara" - pasta with seafood in a creamy sauce with ham

Unpeeled shrimp - 500 gr.;

A glass, plus two tablespoons of heavy cream;

Boiled ham - 200 gr.;

150 grams of Parmesan;

0.25 teaspoon of Italian herbs (ready mix).

1. We lower the shrimp into boiling water, add a little salt. After waiting for repeated intense boiling, reduce the heat to medium and cook the clams for four minutes. We catch and put on a plate, let cool, and clean.

2. Grind the cheese - three on a medium grater. Cut the ham into small cubes.

3. Pour the cream into a saucepan. Add cheese and ham. On low heat, not letting it boil, cook for ten minutes. Be sure to stir the sauce so that the melting cheese disperses evenly over it. We spread the boiled shrimp in the sauce, continue to cook for another three minutes.

4. Add boiled pasta to the creamy sauce, mix. Continue cooking on low heat for about seven minutes until the pasta is cooked through.

5. Season pasta with seafood ground pepper, add a mixture of herbs. After keeping the fire at a minimum for five minutes, turn it off. When serving, sprinkle the hot dish with small cheese chips.

Pasta with seafood in a creamy sauce: with fresh tomatoes, shrimp and tomato

Shrimp without shell - half a kilo;

300 gr. Italian pasta or spaghetti;

Large fleshy tomato;

Half a glass of thick tomato;

0.3 cups of fresh cream;

Oil - a spoonful of olive oil and 40 grams of butter;

1. Cut the onion and tomato into medium-sized cubes. We chop the parsley with a knife.

2. Pour olive oil into a deep thick-walled saucepan. Having set the heat to medium, let it warm up well, and lower the onion into it. Fry, stirring, until golden.

3. We spread the thawed shrimp to the onion and cook, without changing the temperature, for two minutes. Then we dip the tomato slices into the saucepan, warm up for a minute and season tomato paste. After boiling for another minute, turn off.

4. Pour about a third of the sauce into a separate bowl, add dessert spoon chopped garlic and interrupt with a blender. Pour the resulting homogeneous mass back into the sauce and mix thoroughly.

5. In parallel with the sauce, boil the pasta until cooked. We pump water from them.

6. Dissolve the butter in the hot sauce and combine it with the pasta. Add shredded cheese, mix thoroughly and serve.

7. As a decoration, we use finely chopped parsley - sprinkle the pasta on plates with herbs.

Pasta with seafood in a creamy sauce with fresh tomatoes in the oven

Sea scallops - 400 gr.;

35 gr. butter, 72% butter;

450 gr. shelled shrimp;

Pasta - 350 gr., you can take spaghetti;

2/3 cup Rkatsiteli or Tamyanka;

Fresh tomatoes - 900 gr.;

Ground red pepper - a quarter of a spoon;

Half a glass of high-fat cream;

Fresh basil - 12 leaves.

1. Heat the spoon in the pan vegetable oil, drop into it butterfat. Warming up enough, we lower the thawed fats into a mixture of fats scallops. Fry for a minute on each side and place on a paper towel.

2. In the same pan, heat up another spoonful of vegetable oil and, as before, melt the butter in it. Having warmed up the mixture well, lightly fry the shrimp on it and put them on a towel.

3. Pour a new portion of oil into the pan. Fry four chopped garlic cloves on it for thirty seconds. Add wine, bring to a boil. Then, lowering the heat, cook the sauce for two minutes, add the grated tomato pulp and red pepper, boil on low heat for a quarter of an hour.

4. We cover the form with foil so that it hangs from opposite sides by at least 15 cm. Put the pasta boiled until half cooked on top and pour it with hot tomato mass. Lay the seafood on top of the pasta.

5. We reduce the free edges of the foil and pinch them tightly. We put the form in the oven, cook for a quarter of an hour at 180 degrees. We take out, carefully part the edges of the foil and pour the pasta with seafood with hot cream. Sprinkle with chopped basil leaves.

A pasta dish with seafood in a creamy sauce and tomato for a slow cooker

Shrimps and mussels without shells - 200 grams of frozen food;

six tablespoons thick puree from fresh tomatoes;

100 grams of Parmesan or similar cheese;

a teaspoon of chopped cilantro;

Three tablespoons of olive oil;

A teaspoon of sugar;

Fat-free cream - half a glass.

1. warm water rinse the mussels with shrimps, dry them in a colander and put them in a bowl. Add finely chopped two cloves of garlic, tomato puree. We activate the frying mode for 12 minutes.

2. At the end of the program, we take a sample, adjust the taste by adding salt and sugar, put the pasta on top. Pour about half a liter of water so that it only slightly covers the contents of the bowl. We launch the Spaghetti option.

3. When the pasta is ready, add hot cream and mix thoroughly. Simmer in a creamy tomato sauce on heating for two minutes. Turn off the multicooker.

4. Arranged on plates, sprinkle with parsley and chopped in fine grater parmesan.

Pasta in a creamy sauce with seafood: a recipe with squid and red fish

Long wide noodles or Tagliatelle pasta - 200 grams;

Frozen squid carcass;

30 gr. hard cheese;

Half a glass of low-fat 12% cream;

Fresh frozen salmon fillet - 100 gr.

1. Thaw squid and fish in the air. We cut the salmon into large cubes, and the squid meat into thin short strips.

2. Bring two liters of water to a boil, dissolve a couple of pinches of salt and lower the pasta. Cook at a low simmer for about six minutes, or according to package directions. Then, shaking out of the pan into a colander, rinse with very hot water and lightly flavor with olive oil.

3. In a well-heated oil in a pan, lower the prepared seafood. Add butter. Fry for no more than one and a half minutes, stirring.

4. Fill the seafood with cream, sprinkle with cheese chips. Bringing to a boil, add two cloves of garlic crushed by the press. Add cream sauce, stir well and remove from heat.

5. Put the dried pasta into the pan with the sauce and mix thoroughly.

Tricks of cooking pasta with seafood in a creamy sauce - useful tips

For cooking pasta, use voluminous pans without enamel coating. Long spaghetti or pasta should fit at least halfway into it. Initially, they will protrude beyond the edges, but when the lower part softens, they will be completely immersed in water.

Sauce and seafood are best cooked in a thick-walled, heavy skillet or double-bottomed deep saucepan. For frying sauce components and seafood, olive oil or its mixture with butterfat is best suited.

Even if the recipe does not require the addition of cheese, sprinkle with small cheese chips pasta with seafood in a creamy sauce just before serving.

So, how to cook pasta with seafood? Very simple if you use a ready-made sea cocktail. But first, let's deal with the preparation of the pasta itself. I have already told in very, very detail how to choose it, cook it and all that, follow the link, read it there, and I will continue. Once cooked, leave the pasta aside. a small amount water and olive oil.

While the pasta is cooking, let's make the sauce. The seafood sauce will be complemented with vegetables: bell peppers, tomatoes, garlic and basil. We wash them, peel the garlic and finely chop it, I once told you, which will help to peel and chop the garlic very quickly. It is especially suitable for pasta, as garlic releases extra juice.

We also clean and finely chop the bell pepper, and, oddly enough, I also wrote about cleaning this vegetable, this is another life hack that will save many minutes of your life: 🙂 Cut the tomatoes into small cubes, and tear off all the leaves from the basil. If you are cooking pasta in winter, it is better to use tomatoes in own juice from a can, they are much tastier than greenhouse ones.

We put a frying pan on medium-high heat, pour in quite a bit of olive oil, and throw in the garlic. Fry it for 15-20 seconds, then add bell pepper and stir-fry for another 5 minutes. Open a package of seafood, drain all liquid/oil from them or, if they are frozen, defrost them in the microwave. Pasta with sea cocktail - the most convenient and fast option cooking.

In my seafood cocktail there were shrimps, mussels, squids. I love squid and shrimp. And pasta with shrimp in a creamy sauce is one of my favorite dishes! At the very beginning of my blogging journey, I talked about the amazing one that laid the foundation for my blog in principle. Although, all seafood in a creamy sauce is a win-win.

But how do you make a seafood cocktail? We put it in a pan with garlic and bell pepper and fry for 2 minutes, then add the tomatoes and fry for another 3 minutes until they give up the juice.

Reduce the heat, put the basil leaves, salt well, pepper, add Italian herbs optional, but you can do without them. Stir and cook for another minute, then pour in the cream and cook again for a minute. Seafood in cream and even with tomatoes smell divine!

The tomato-cream sauce for seafood is ready, put the cooked pasta into it along with the liquid. Mix thoroughly, cook for 20 seconds and turn off!

Pasta with seafood and cream is ready! Arrange on plates and sprinkle with grated Parmesan and freshly ground black pepper, decorate with basil leaves.

Pasta with seafood in a creamy sauce, the recipe of which has come to an end, should be served immediately!

And I will quickly summarize while you admire the spaghetti with shrimp, squid and mussels 🙂

Quick Recipe: Creamy Seafood Pasta

1. We put the pasta to cook, as described here, set aside.
2. We wash all the vegetables, clean the garlic, bell pepper.
3. We cut the garlic, paprika and tomatoes very finely, tear off all the leaves from the basil.
4. Heat a frying pan over medium-high heat, pour a little olive oil, fry the garlic for 20 seconds.
5. Add bell pepper and fry, stirring, 5 minutes.
6. We defrost a sea cocktail if it was frozen, or drain all the liquid from it if it was in a pack.
7. Put the seafood in the pan and fry for 3 minutes.
8. Add the tomatoes and sauté for 3 more minutes, then lower the heat.
9. Add basil, salt, pepper, put Italian herbs, mix and pour cream. Cook for another minute after the cream boils.
10. We put the finished pasta with a small amount of broth, mix for 20 seconds.
11. Pasta with seafood in tomato sauce with cream is ready, turn off the fire.
12. Arrange on plates, sprinkle with grated Parmesan and decorate with basil.

Pasta with seafood is already waiting for you to eat it 😉

That's it, the seafood pasta recipe has come to an end. IN last time I talked about that, and very soon I, as always, will tell many others delicious recipes! Not to be missed , it's free! In addition, when you subscribe, you will receive a whole collection as a gift. complete recipes of 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time!

Vika Leping was with you! I am sure you will like pasta with seafood and tomatoes, tell your friends, like, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course Well, enjoy your food! I love you, be happy!

The cost of ingredients on 10/19/14: 360 rubles.

Recipe creamy paste with seafood turned out surprisingly tasty. Didn't expect this interesting combination from a mixture of cream, "sea cocktail" and pasta.

Even a novice cook can cook such a pasta with seafood. The recipe is easy and quick to prepare at home. The ingredients are available and not expensive. I advise you to try.

15 minutestakes cooking

360 rubleswill be spent on food

4 servingsit will work out in the end

1 serving = 90 rubles

Pasta with seafood in a creamy sauce. Step by step cooking with photo:

1. We put a pot of water on the fire and cover with a lid. Remember about classical ratio 1000/100/5-10 (water/paste/salt).
   Finely chop the onion and garlic.
   On medium fire put a pan with olive oil. Saute the garlic for 1 minute, then add the onion.

   

   Step 1. Cut and fry the onion and garlic

2. After 3-5 minutes, when the onion begins to change color, pour 200 ml. cream.
   Reduce heat to low and stir occasionally for another 2-3 minutes before adding seafood. It is important not to let the cream boil, otherwise it will curdle.
   Adding a couple of pinches nutmeg and pepper.

   

   Step 2. Pour in the cream. Add salt, pepper, nutmeg. Gray

3. If the water in the pan is already boiling, then we throw in the pasta to cook. Cook it until al dente, minus 2-3 minutes from the time indicated on the package. The pasta should be slightly undercooked and remain elastic. It will reach readiness after meeting with the "sea" sauce, having absorbed most of it.
   Opening seafood packages.
   Add the liquid and the contents of the first package to the pan. From the second package, we add only the contents.
   Heat the sauce over low heat for another 3 minutes until the pasta is cooked.
   We will try the sauce for salt, if it is not enough, we add to taste.

   

   Step 3. Cook the pasta. Adding Seafood to Garlic Cream Sauce

4. We wash the basil and cut some leaves from a small bunch. Add them to the cream sauce.
   We take a glass. We scoop up 100 ml of water from a saucepan with an almost ready-made pasta. Add liquid to the pan.
   Drain the pasta in a colander and return it to the pot. Pour the pasta with a creamy seafood sauce and mix thoroughly. Cover with a lid for 2 minutes.

   

   Step 4. Basil is added to the cream. Cream in a paste.

5. Pasta with seafood creamy garlic sauce ready.
   Add some basil for beauty. Buon appetito.

   

   Ready meal

As a result of the recipe, a kind of mix is ​​obtained, in which pasta in a creamy garlic sauce is complemented by the salty taste of elastic squids, mussels and octopuses. The picture is completed by a light aftertaste of tart nutmeg and a bitter taste and bright aroma basilica. If you also want to, then leave the ingredients as is. But everyone has different tastes, so I offer options.

Cream 🍶

When buying products, it is better to take 200 ml of 20% or more fat cream, and not 500 ml of 10%, as in our case. This will make the sauce thicker and creamy taste will be more noticeable.

Sea bastards 🍤

Sea cocktail or marine reptiles take separately in brine. That way you won't have to salt the sauce. Also the marinade will fill it up more rich aroma and the taste of seafood.

Pasta 🍜

The pasta in the recipe can be replaced with any other, but for this recipe it is best to choose with a ribbed surface. This will allow the sauce to linger in and on the walls of the pasta. Pipe rigate (Italian Pipe rigate), or, in our opinion, “snails” are ideal for this.

Greens and nutmeg 🌰

Nutmeg and basil can be omitted, but with them it turns out brighter and more interesting. Same with onions.

An important nuance ❗

The combination of seafood and cream is not for everyone.